SPRING CARROTS WITH THYME

When carrots are this young and sweet, they need little attention and little cooking. You will find their flavour will be enhance to a new level!

Serves 4 as a side

Ingredients

12 young, sweet carrots

6 fresh sprigs of thyme

1 strip of orange peel

Salt and cracked black pepper

Water

1 Tbsp butter or olive oil

Method

Remove the tops leaving about 1 cm on the top of the carrot.

Peel the carrots if needed or just give them a good wash.

Place into a suitable size saucepan, add the thyme, orange peel, season with a little salt and just cover with water.

Add the butter and cover with lid or round of greaseproof paper.

Bring to the boil then reduce the temperature to a gentle boil. Cook until the carrots are just tender and most of the water has been absorbed.

Drain of the remaining liquid, season lightly with a little sea salt flakes and cracked pepper.

Serve alongside your dinner.